Little Spice Asian Stew

I was craving something new..with a little spice and a bit of flavor..I just kind of threw a few things in the crockpot and hoped for the best

• Ready In: 6 hrs
• Yields: 1 CrockPot

Ingredients

• 3⁄4 cup  sweet chile sauce for chicken (I used the Mae Ploy brand)
• 2 (8 ounce) cans chicken broth
• 1⁄4 cup  lawry's sesame & ginger  marinade
• 2  large chicken breasts, thawed
• 1⁄4 teaspoon  dried chipotle powder
• 1  tablespoon  creole seasoning
• 1  teaspoon onion powder
• 1  teaspoon  fresh minced garlic
• 1 (8 ounce) can  baby corn (drained)
• 1 (4 ounce) can water chestnuts (drained)
• 1 (8 ounce) can diced tomatoes (drained)
• 1 (4 ounce) can shiitake mushrooms (drained)
• 1  boil in bag 10 min brown rice

Directions

1. Dump Chile Sauce, Broth, Marinade and seasonings into the crock pot and stir til blended -- add the rest of the ingredients except the rice into a crock pot and cook on high for apx 5 hours or untill chicken is done. Once the chicken is cooked take only the chicken out and shred the chicken with a fork. Throw it back into the pot and then add the rice on top. Make sure the rice under liquid and let cook for another hour.